Gluten Free Meaty Spicy Corn Muffins

I’ve always loved eating sweet corn muffins. They’re delicious and have a grainy but smooth texture all in one. So one day back in July 2014 I figured why not make savory corn muffins? I mean, since dad has diabetes, it’s better to make savory than sweet, right? Because there’s really no keeping him away from that fridge. His sweet tooth always wins…

Plus, I know people make corn fritters but those are fried and oily, aren’t they? Baking is always better. Or so she thought! Maybe it was just another excuse to bake some more. Hmm… Because there’s always the option of eating corn on the cob, right?

So anyways, the testing soon began…

I started out making meaty corn muffins using ingredients that are easily available at home, a few chillies, some salami, onions, some sweet corn of course. The family went through stages of testing the savory corn cakes, each one of them liking a different version. Some melt in the mouth, some crunchy.

And then finally, one day. Viola! Perfection! Rich savory free corn muffins or gluten free cakes that made you feel full and satisfied and were delish to the taste. By the way, these corn muffins are gluten free too. Yay!

They’re also long-lasting if you store them in the fridge. Just take them out and reheat when you need to eat them, be it for breakfast or just as a snack. Ours last for a week in the fridge and a month in the freezer.

So here’s recipe for how to make the gluten-free corn muffins. Well, it’s not really mine, is it? It’s my family’s recipe, since they were the ones doing the quality testing, and a bit of the chopping. Wink wink!

Savory Gluten Free Meaty Corn Muffins Recipe

Ingredients for the Savory Corn Muffins

• 140 Grams Butter
• 75 Grams Sugar
• 125 Ml Milk
• 50 Ml Oil
• 4 Eggs
• 250 Grams Corn Meal
• 1 Tablespoon Pepper Powder
• 6 Red Chillies
• 6 Gree Chillies
• 1 Large Onion
• 200 Grams Sweet Corn
• 1.5 Teaspoon Baking Powder
• 250 Grams Chicken Salami
• 250 Grams Pork Salami
• 2 Tablespoons Salt

You can also make these corn muffins without the meat, or by using chunks of chicken instead.

Start off with the ingredients that you need to chop and set aside. I used about 6 red and 6 green chillies. Remember to pick chillies depending on how spicy or mild you want the savory muffins to be.

Chop the chillies into rounds or circles or whatever you call them and set them aside. Also chop a large onion fine and keep ready.

Next, roughly slice about 200 grams of pork salami and 200 grams of chicken salami into centimetre long cubes. Other shapes are fine too. I’ve made versions of these muffins with only chicken, but the version with the pork tastes a lot better. By the way, if you’d rather just have loads of meat, try this gammon recipe with mustard or this spicy sorpotel recipe.

Take about 140 grams of butter in a vessel.

Add about 75 grams of sugar and 2 tablespoons of salt.

Next add in 250 grams corn meal along with 1 and a half teaspoon of baking powder and stir well. If you want a smoother batter, you can use 200 grams cornmeal and 50 grams cornflour. Also, make sure the baking powder box says GF or gluten-free. Follow that up with 125 ml milk and 50 ml oil and stir again. Finally add in 4 whole eggs and stir again.

Throw in the chillies that you had chopped earlier.

Also throw in the 200 grams of corn, 1 tablespoon of pepper, chopped onions and the chopped salami.

Mix well and let the batter rest for a while.

Line baking trays with muffin liners and drop spoonfuls of batter in them. This batter makes about 40 muffins. Now here’s a trick. Instead of using muffin moulds and having to wash them later, I just use double muffin liners. No moulds!

The muffins don’t stay exactly round in shape. But on the whole they resemble some rocky bread, so all’s good. It’s the taste of these gluten free corn muffins that actually matters, isn’t it? And on that count they’re 10 out of 10. Don’t take my word for it, ask my friends. Or try making them yourself. You’ll see!

Bake at 230 degrees Celsius for about 40 minutes and they’re done.

You could just bake it as a whole log and call it savory gluten free corn bread if you want to. I just didn’t want to take the trouble of chopping the bread after. It’s a trade off, chopping the corn bread later or filling muffin liners earlier. Plus, the benefit of using muffin liners is that you can just pack some of them up and send ’em over to the cousins and friends. Simply simple!

Anyways, that’s it for my savory corn muffins recipe. Let me know how they turn out when you try them. All the best and happy baking!

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